I've been using the pancetta in just about everything. It's a terrific base for a complicated bolognese, for a lovely chicken marsala, and for...well... bacon. Whatever I use pancetta for I always start with a cold pan so I can slowly render the fat. The spices used in curing the pancetta really come out and add an extra layer of flavor.

I'm pretty sure we are going to have chicken marsala again here pretty soon. And you can bet it will start with some of this pancetta.